200g of ricotta
30g finely grated parmesan
1 egg white – whipped
80g really good green olives (marinated with lemon and mint the best choice here)
80g black olives
2 sun-dried tomatoes
Preheat the oven for 200°C. Grease your baking tin with the olive oil.
In a bowl mix ricotta with parmesan and then fold in the whipped egg white. Put into the baking tin and decorate with the olives, sun-dried tomatoes and rosemary.
Bake about 25-30 minutes until the middle is firm (not shaky).